摘要
建立了一种用HPLC测定葱、蒜类蔬菜中多菌灵残留量的分析方法。样品中多菌灵经甲醇提取,在pH1～2时用二氯甲烷液净化,水相调至弱碱性,再用二氯甲烷提取,提取液经浓缩后,用HPLC-DAD分离测定,外标法定量。对于50g样品,定容至10ml,进样量20μl,检出限为0.02mg/kg,样品回收率>70%,RSD<10%,能满足农药残留分析的要求。
A method for the determination of residual carbendazim in vegetable was established by reverse phase highperformance liquid chromatography with DAD detector.The carbendazim was extracted with methanol and partitioned into methylene chloride after initial acidification and again after subsequent alkalinization and last acidification of the extract.The volume is adjusted to 10.0 ml with HCI（1＋11）μA RP-HPLC method was used with C8 column（5μm, 250mm ×4.6 mm）. The flow rate was 1.0 ml/min and the detection wavelengh at 286 nm. The proposed method is accurate, precise and selective with limit of determination of 0.02 mg/kg, recovery of more than 70% and RSD of less than 10%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期367-369,共3页
Food Science
